Physical Properties of Mixtures of Rice Starch and Tapioca Starch Prepared by Extrusion Cooking Technology

DOI

10.2991/isesce-15.2015.21How to use a DOI?

Keywords

Extrusion; Tapioca starch; Physical properties; rice starch

Abstract

The purpose of this study is to investigate the physical properties of mixtures of rice starch and tapioca starch (TS) prepared by extrusion cooking technology. The microstructure analysis suggested that samples presented a looser and more porosity structure as TS content increased. The X-ray diffraction patterns of samples could be classified as typical V-type structure, while the crystallinity decreased with increasing TS content. Rapid visco analysis indicated that extruded samples showed a rapid increase in viscosity during the initial heating process and exhibited a lower tendency towards retrogradation on cooling process compared to control. These results provided the basic information on the physical properties of mixtures of rice starch and tapioca starch prepared by extrusion cooking technology.

Copyright

© 2015, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Wen Xia
AU  - Jihua Li
AU  - Fei Wang
AU  - Xiaoyi Wei
AU  - Tiaokun Fu
AU  - Zhenwen Zhang
PY  - 2015/12
DA  - 2015/12
TI  - Physical Properties of Mixtures of Rice Starch and Tapioca Starch Prepared by Extrusion Cooking Technology
BT  - Proceedings of the 2015 International Symposium on Energy Science and Chemical Engineering
PB  - Atlantis Press
SP  - 104
EP  - 107
SN  - 2352-5401
UR  - https://doi.org/10.2991/isesce-15.2015.21
DO  - 10.2991/isesce-15.2015.21
ID  - Xia2015/12
ER  -